How to make Suzhou-style red bean paste mooncakes

If we want to eat healthily, we need to cook our own meals. Only in this way can we be healthy. For this reason, I will first talk about the preparation of Suzhou-style red bean paste mooncakes.

1.1 Pour the soaked red beans into the pot and add appropriate amount of water. Bring to a boil over high heat and then simmer over low heat. Stir while simmering to avoid sticking to the pot. Boil until the red beans are soft and glutinous, turn off the heat after the water is dried up

2.2 Wash the red beans with clean water and soak them overnight (at least three hours).

3.1 Pour the red bean paste into a wok, stir-fry over low heat until the water is dried up, add peanut oil several times, making sure the red bean paste and oil are fully blended each time, until all the peanut oil is added.

4.2 Put the cooked red beans into a food processor and blend them into a paste.

5.1 How to make puff pastry: Mix all the ingredients for the oil dough and knead them into the oil dough.

6.2 Add fine sugar and stir-fry continuously until the water is completely dried up. The red bean paste filling is ready. Turn off the heat and let it cool for later use.

7.12 Mix the flour and white oil in the shortbread, knead it into shortbread dough, wrap the two pieces of dough in plastic wrap and refrigerate for half an hour.

8.21 After taking out, divide the oil dough and butter dough into 20 equal portions, roll them into balls and set aside.

9. Take a portion of the dough and press it into a round piece with your hands. Then take a rounded puff pastry ball and place it on the pressed round piece of dough. Wrap the puff pastry ball tightly with the dough.

10. Roll the dough into a tongue shape with the seam facing downwards, turn it over and roll it up. Cover it with plastic wrap after all the rolls are done.

11.1 After all the rolls are completed, cover them with plastic wrap

12.2 Take one of the pieces, flatten it, stretch it again, turn it over and roll it up.

13. Take one of the pieces, flatten it, stretch it again, turn it over and roll it up.

14. After rolling everything up, cover it with plastic wrap again and let it sit for 10 minutes.

15. Flatten the dough after it has rested for 10 minutes and roll it into a round shape with the edges being thinner.

16. Take 25 grams of red bean paste, roll it into a ball, place it on the rolled dough and wrap it tightly.

17. Place the closed edge downwards and use your palm to gently press the dough into a mooncake shape. Place the mooncake on a baking tray lined with baking paper. You can use red pigment to decorate the mooncake surface.

18. Put it in the preheated oven at 190 degrees for 20-25 minutes, take it out and let it cool.

19. Let the rose filling show up too

All you have to do is follow the editor's introduction, prepare the ingredients, and start by following the steps one by one. I believe that delicious Suzhou-style red bean paste mooncakes will be yours.